Arrange slices in a single layer on a baking sheet. Brush both sides lightly with 2 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Toast

Toast in the preheated oven for 6–8 minutes, flip slices, then toast another 4–6 minutes until golden and crisp at the edges. Remove and let cool slightly.

Goat Cheese Spread

Make the spread

In a medium bowl, combine 8 oz soft goat cheese and 2 oz softened cream cheese. Using a fork or small whisk, beat until smooth and spreadable. Stir in 1 tablespoon honey, 1 teaspoon lemon zest, 1/2 tablespoon lemon juice, and 1/4 teaspoon freshly ground black pepper. Taste and adjust honey or lemon to balance sweetness and brightness.

Optional piping

For a neater presentation, transfer the spread to a piping bag fitted with a large round tip or a resealable bag with the corner snipped.

Topping

Prepare tomatoes & aromatics

Place 1.5 cups halved cherry tomatoes (or diced small plum tomatoes) in a bowl. Add 1 small minced shallot, 10 basil leaves thinly sliced, 1 teaspoon balsamic vinegar, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Gently toss to combine. Let sit for 5–10 minutes to macerate and meld flavors.

Taste and adjust

Taste the tomato mixture and add a pinch more salt or a few drops of lemon juice if it needs brightness.

Assembly & Finish

Assemble bruschetta

Spread about 1 to 1 1/2 tablespoons of the goat cheese mixture onto each toasted baguette slice (or pipe it). Top each with roughly 1 to 2 tablespoons of the tomato-basil mixture, allowing any excess liquid to drain off so the bread stays crisp.

Garnish

Top with a small whole basil leaf, a light drizzle of honey if using (about 1 tsp divided among pieces), and a sprinkle of flaky sea salt if desired.

Serve

Arrange on a serving platter and serve immediately so the bread remains crisp. Leftover toppings can be served separately to prevent sogginess.